Publication Date: October 2016 The definitive guide to cooking great fish.Written by the most respected authorities on seafood in the country, this landmark publication contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines.

More than 130 recipes showcase the delicious potential of the vast array of seafood available, and clear step-by-step photography illustrating the key techniques takes all the guesswork out of cooking seafood at home.

Accompanied throughout by striking imagery, this important book is as beautiful as it is informative, and will become the benchmark reference for anyone interested in cooking and eating fish and seafood.

'The bible for seafood. The only book you'll ever need on the topic.' Neil Perry

'A book Australia not only wants, but needs, written by the only people in the country truly equipped to tackle the task. Essential.' John Lethlean

Eating fish 2-3 times a week is considered key to eating a healthy diet. And with quick cooking times, seafood is the ultimate convenience food we should all learn how best to cook. With chapters arranged according to cooking style, you can choose recipes to bake, roast, stew, poach, pan-fry or barbecue, depending on the type of seafood, or time of year. Our beautifully photographed book is packed with helpful details making it the ultimate seafood lover's go-to.

A fishing adventure in over 100 recipes. In this unique and comprehensive book Bart van Olphen travels around the world to visit the most sustainable fisheries. Along with the world-renowned photographer David Loftus, Bart recounts his journey where he lived, fished and cooked with the men, women and children of the world's fishing communities. Highlighting fishermen who responsibly catch their fish and are an example to the rest of the world, Bart's enthusiasm for environmentally responsible fishing is prevalent throughout his recipes, underlining both how easy it is to cook delicious fish dishes, but also to help ensure that future generations can continue to enjoy it.In more than 100 recipes pulled from all over the world, Bart covers everything from a simple supper to a celebratory feast. From French classics like Salmon Gravlax and Salt-cod Brandade to Spanish Boquerones (pickled anchiovies), Canadian Crab Cannelloni and Sardinian Fregola Vongole (a pasta dish made with fresh clams) to Nasi Goreng (an Indonesian prawn stir-fry) and cooking with sea vegetables like samphire and seaweed to creating the perfectly zesty Ceviche, Bart offers clear descriptions and step-by-step instructions for preparing and cooking simple and more complicated fish dishes. So whether you are able to fillet and gut a red mullet or are a first-time feaster, you'll find everything you need to know in this wonderful book. With extensive photography the book serves as both a guide to fish from around the world, telling the personal stories behind the fisheries, and a compilation of recipes that make the most of responsibly sourced fish for everyday, special occasions; now and for the future.

Tasty meals with sustainable seafood In this book Bart van Olphen demonstrates the versatility and simplicity of cooking with tinned fish. Find out just how good tinned fish can taste: it's delicious, responsible, sustainable and surprising - just as good as fresh! Packed with irresistible and unusual recipes, from sauces and soups to sandwiches and wholesome meals: discover Bart Van Olphen's twist on salmon, crab and cockles, straight from pantry to pan.

From America's go-to expert, the author of the trailblazing A Geography of Oysters, the ultimate oyster guide--a gorgeous, full-color, must-have book.

A decade ago, Rowan Jacobsen wrote a book called A Geography of Oysters that celebrated the romance of oysters, the primal rush of slurping a raw denizen of the sea, and the mysteries of molluscan terroir. The book struck a chord, and American oyster culture has been on a gravity-defying trajectory ever since.

With lavish four-color photos throughout by renowned photographer David Malosh, The Essential Oyster is the definitive book for oyster-lovers everywhere, featuring stunning portraits, tasting notes, and backstories of all the top oysters, as well as recipes from America's top oyster chefs and a guide to the best oyster bars. Spotlighting more than a hundred of North America's greatest oysters--the unique, the historically significant, the flat-out yummiest--The Essential Oyster introduces the oyster culture and history of every region of North America, as well as overseas. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn't producing great oysters. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character. The Essential Oyster will help you find the best, and help you to cherish them better. That is what's captured--and celebrated--in these pages.

A collection of inspired and delicious fish and shellfish recipes for the home cook from MasterChef UK winner Mat Follas. Organised by fish type, Mat's guide to preparing and enjoying fish and seafood teaches you how best to cook with all the varieties of this healthy ingredient. Whether you are cooking with pink, white, raw or smoked fish; or trying clams, mussels, crab or lobster for the first time, he demystifies the art of preparing and cooking your quality ingredients perfectly with minimum effort. Recipes range from brasserie classics Moules Meuniere and Spaghetti Vongole, to modern plates with an Asian twist, such as Roast Cod with Miso & Nori, and comforting brunch dishes like Haddock with Potato Cakes, Poached Egg & Hollandaise Sauce. Also included are fool-proof recipes for looking to build your confidence when it comes to cooking fish at home.

Fish follows on from Pete Evans successful series on the Lifestyle Channel, Fish , in which he and his brother-in-law, Udo, travel around Australia catching river, estuary, beach and ocean fish and cook them with locals. Informative, witty and with Pete s personal touch throughout, the book focuses on Australian seafood as an accessible, easy and delicious starting point for any meal from everyday dinners to the most gorgeous special occasion creations. Recipes are divided by type of fish, listed in easy-to-use alphabetical order. Fish also includes a wealth of information on Australian seafood, its health benefits, history and future.

A delicious collection of more than 120 quick and easy fish dishes. Each recipe uses just a handful of ingredients and takes no more than 30 minutes to prepare and cook. Written by one of the world's great fish chefs and photographed by renown food photographer Chris Terry.

When her sons inherited their father's childhood home in a Cornish fishing village, once a commercial building for storing and packing pilchards, Lindsey Bareham thought it would be a nice idea to record some of the recipes and memories of this extraordinary place.

Mitch Tonks comprehensive and down-to-earth book provides the answers for anyone apprehensive about cooking fish and seafood at home, or confused about depleting fish stocks and sustainability. Combining over 100 simple and utterly delicious recipes with practical advice and fascinating stories from fishing communities, FISH includes a species-by-species breakdown of fish and seafood, a section on how to buy fish responsibly and whats in season and each recipe includes practical questions to ask your fishmonger. An essential companion for anyone passionate about cooking fish.

Whether you’re looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you’ll find something for you in this book filled with delicious and practical recipes for every lifestyle.

Choose between cooking each recipe as a fish dish, or get creative with some veggie substitutes.

From a curried Buddha bowl to Cornish crab pasties, aromatic cured salmon with pea blinis to a wholesome and hearty smoky mac ‘n’ cheese, the range of international recipes spans the globe and are all simple, well-balanced and packed with flavour. As well as easy approaches on how to cook your fish and hacks for vegetarian options, this original cookbook shows you how to prepare the perfect fish fillet and handle whole fish and seafood. With a wide variety of health benefits, there has never been a better time to join the growing pescatarian movement and expand your culinary skills.

Less of a rigid regime, and more of an organic attempt to eat a mainly vegetarian diet, The Flexitarian Cookbook features delicious plant-centric recipes, with options for incorporating meat or fish as needed.

Many of us are looking to eat less meat and/or fish, as the host of environmental, ethical and health-related reasons for doing so stacks up. The concept of not centering every meal around an animal-based protein is well on its way to settling into mainstream society. But out there, there is a whole middle-ground of home-cooks, placed somewhere between carnivore and vegan, who are doing their best to reduce meat consumption, but enjoying it on occasion when the urge strikes; the flexitarians. The Flexitarian Cookbook is a collection of delicious, modern vegetarian recipes, with simple options for switching in meat or fish, as the mood takes you. No longer will flexitarians have to juggle between multiple cookbooks or haphazardly hash together a meaty ending to a recipe depending on their cravings. Recipes include a warm curried lentil salad with crispy paneer and spiced dressing, but the paneer can be swapped for crispy shrimp if preferred. A winter vegetable stew with herbed dumplings is substantial enough on its own, but this cookbook gives the options to add slow-cooked beef cheeks, if you like. A best-ever recipe for vegetable and lentil moussaka offers the option to swap the lentils for regular ground meat, while the spiced vegetable casserole, gives an option for cooking with chicken, if the mood so takes you.